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Add a photoServings: 12
Ingredients
- 3 lb Fish fillets (whitefish and pike, 1 1/2 lbs ea)
- 4 med Bermuda onions - (abt 2 lbs) peeled, diced
- 3 Tbsp. Vegetable or possibly canola oil
- 4 lrg Large eggs
- 2 c. Cool water
- 6 Tbsp. Matzah meal
- 1 Tbsp. Salt or possibly to taste
- 2 tsp Freshly-grnd white pepper
- 2 Tbsp. Sugar
- 2 lrg Carrots peeled Parsley for garnish
Directions
- Have your fish store grind the fillets or possibly grind them yourself in a food processor or possibly meat grinder. Don't puree but fine grind.
- Saute/fry the diced onions in the oil till soft and transparent but not brown. Cold. In the bowl of an electric mixer place fish, onions, Large eggs, water, matzah meal, salt, white pepper, and sugar. Beat at medium speed for 15 min. Grate in the carrots and mix well.
- Pour the mix into a greased 12-c. bundt pan. Smooth the top with a spatula and bake in a preheated 325 degree oven, for 1 hour in a larger pan filled with 2 inches of water. Cover with aluminum foil and continue baking for 1 hour or possibly till the center is solid.
- Cold for 5 min and then invert onto a flat serving plate. Chill for several hrs or possibly overnight.
- Slice as you would for a torte and serve as an appetizer, garnish with parsley.
- This recipe yields 20 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 12 servings | |
| Calories 148 | |
| Calories from Fat 40 | 27% |
| Total Fat 4.39g | 5% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 709mg | 30% |
| Potassium 441mg | 13% |
| Total Carbs 3.25g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.73g | 2% |
| Protein 22.59g | 36% |
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